[ON HOLD] [Plant Based] Malaysian Tofu Veggie Laksa

Add the udon noodles to a medium heatproof bowl. Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. Stir occasionally with a fork to separate. Drain.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and zucchini and cook until tender, 4-5 minutes. Transfer to a plate.

In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and tofu and cook, stirring, until tender and browned, 3-4 minutes. Add the garlic, Southeast Asian spice blend and cook, stirring, until fragrant, 1-2 minutes. Add the coconut cream, water and crumble in the vegetable stock powder. Bring to a boil, then reduce the heat to medium and simmer until slightly thickened, 5 minutes.

Add the soy sauce and brown sugar to the laksa and stir until combined. Add the puffed tofu and simmer until slightly softened and heated through, 2-3 minutes. Remove from the heat and add a squeeze of lime juice, the baby spinach leaves, the veggies and the drained udon noodles and gently stir until wilted. TIP: Add a splash of water if the soup looks too thick. Season.